Turkey Meatballs with Spaghetti Squash

Turkey Meatballs with Spaghetti Squash

When scraped out with a fork, cooked spaghetti squash transforms into noodle-like strands, complete with a textured bite and lots of fiber and vitamins. It's a great way to satisfy pasta cravings—especially when paired with these oven-broiled turkey meatballs.

Advertisement - Continue Reading Below

Cal/Serv:
359

Yields:
4

Prep Time:
0
hours
30
mins

Total Time:
0
hours
30
mins

Ingredients

1
small spaghetti squash

1 1/2
c.
marinara sauce

1/2
lb.
ground turkey (at least 90% lean) or chicken

1/4
lb.
raw Italian chicken sausage

1
medium carrot

2
clove garlic

1
c.
fresh flat-leaf parsley

1
large egg white

1/4
c.
whole-wheat bread crumbs

1
tbsp.
olive oil

1/4
c.
grated Parmesan

Directions

Heat the broiler. Cut ½ in. from the top and bottom of the squash, then cut in half lengthwise. Place the squash, cut-side down, on a plate and microwave on high until tender, 10 to 12 minutes. Let cool for 5 minutes.

Meanwhile, in a large bowl, combine the turkey, sausage, carrot, garlic, parsley, egg white, bread crumbs, oil and Parmesan. Form the mixture into 2-in. balls (about 12) and place them on a foil-lined, broiler-proof baking sheet. Broil until cooked through, 6 to 8 minutes.

While the meatballs cook, warm the marinara sauce in a large skillet over low heat. Toss the meatballs in the sauce to coat.

Working on a plate or cutting board, scoop out and discard the squash seeds. With a fork, gently scrape the strands of flesh into a bowl. Serve the meatballs and sauce over the squash.

Tips & Techniques

To make ahead, freeze the cooked meatballs and sauce for up to 2 months. Thaw in the refrigerator, then warm in a saucepan. Cook the squash just before serving.

A Part of Hearst Digital Media
Woman's Day participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.